Abstract: A product named functional food, and in one of its presentations, it consists of a powder made up with coffee and/or cocoa by-products which are myceliated with macromycete or entomopathogenic macromycete. The latter are produced, mixed and enriched with nutrients from its own cultivation substrate. The result is an innovative product that is rich in protein, polysaccharides, antioxidants and low in caffeine. The functional food obtained has an increase of 15% to 20% in protein with respect to the initial byproduct and a notable increase in the amount of antioxidants This is attributed to the initial substrate and the activity of the mushrooms that are cultivated in it.

Abstract: An interactive communication system includes a primary interface device, at least one location-specific interface device, and at least one caregiver interface device. Each of the interface devices include functionality for sending and receiving secure communications across a wireless network. The primary interface device includes a data bank library that contains user-specific locations, each having a specific set of verbs and corresponding nouns. At least one of the locations is assigned a location-specific interface device. The primary interface device also includes a library of caregivers, and at least one of the caregivers is assigned one of the caregiver interface devices. The primary interface device includes functionality for formulating a request containing a selected caregiver name, location-specific verb, and location specific noun.

Abstract: A product named functional food, and in one of its presentations, it consists of a powder made up with coffee and/or cocoa by-products which are myceliated with macromycete or entomopathogenic macromycete. The latter are produced, mixed and enriched with nutrients from its own cultivation substrate. The result is an innovative product that is rich in protein, polysaccharides, antioxidants and low in caffeine. The functional food obtained has an increase of 15% to 20% in protein with respect to the initial byproduct and a notable increase in the amount of antioxidants This is attributed to the initial substrate and the activity of the mushrooms that are cultivated in it.